Hey I'm new
I wanted to share this recipe. My fiance and I make these all the time. It's best actually if you make them and freeze them and cook them later. (They cook better). BTW It says they make like 48, but not the size we do... it's like maybe 20?
http://chinesefood.about.com/od/potstickers/r/potstickers.htm
We actually use regular cabbage, ground turkey, tahini or olive oil (instead of sesame oil) and black pepper. It's not picky on the inside ingredients!
We make them and some steamed rice, and it's yummy!
It's not too hard, but make sure you have some time. It goes a lot quicker if two people are making it. You need extra flour, a rolling pin. We make a bunch of them, freeze them, then they only take 10 mins or so to cook when you want them.
http://chinesefood.about.com/od/potstickers/r/potstickers.htm
We actually use regular cabbage, ground turkey, tahini or olive oil (instead of sesame oil) and black pepper. It's not picky on the inside ingredients!
We make them and some steamed rice, and it's yummy!
It's not too hard, but make sure you have some time. It goes a lot quicker if two people are making it. You need extra flour, a rolling pin. We make a bunch of them, freeze them, then they only take 10 mins or so to cook when you want them.